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Categories:
eggplant vegetable oil red chiles seeds garlic green chile turmeric water White poppyseeds salt sugar
Viewed: 61 - Published at: 9 years agoIngredients
- 1 med Eggplant
- 2 Tbsp. Vegetable oil
- 2 x Red chiles, dry
- 1/4 tsp Fenugreek seeds
- 1 1/2 Tbsp. Garlic, chopped
- 1 tsp Green chile, seeded & chopped
- 1/4 tsp Turmeric
- 1/4 c. Water
- 2 Tbsp. White poppyseeds, grnd into a paste
- 1/2 tsp Salt
- 1/2 tsp Sugar Green onions, minced, for garnish
Method
- Smoke & roast eggplant.
- Cold, mash & set aside.
- Heat oil in a skilelt over medium-low heat.
- Fry red chiles till they darken.
- Add in fenugreek, garlic & & green chile & stir till the garlic turns light brown, don't burn.
- Add in turmeric & water.
- Bring to a boil.
- Lower heat slightly & stir in the eggplant.
- Add in poppyseed paste, salt & sugar.
- Mix well.
- Simmer, covered, for 20 min.
- Stir occasionally to prevent sticking.
- Remove from heat & let stand for a few min before serving.
- Garnish with green onion.
- Bengal Region"
